Venison Liver Pate’
Ingredients:
1 whole deer liver
1/2 pound bacon (optional)
1 medium onion
2 boiled eggs
1/2 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon black pepper
Mustard
Mayonnaise
Instructions:
Cook the liver whole. Fried, grilled or baked in the oven is okay, but a couple hours on a Brinkman water smoker is by far the best. Bacon can be placed over the liver while cooking (oven or smoker), or in a pan with the liver when fried. Allow the liver to cool, then cut into large cubes and put through a meat grinder or in a blender. Add bacon, onion, eggs and seasonings, and add mustard and mayonnaise to taste. Mix thoroughly to get the right consistency of a pate’. Try venison liver pate’ on a Triskit cracker and eat as an appetizer with an evening libation. You’ll think you’ve gone to hunter’s heaven.
Serves 6-8
Perch Peppers
Ingredients
6 appetizer servings
18 fresh jalapeno or small sweet peppers
1 cup cooked fish, broken into pieces
2 green onions, minced
2 tablespoons fresh basil, chopped
1 garlic clove, minced
1 teaspoon lime zest, minced
1 cup shredded jack cheese
4 ounces cream cheese, room temperature
1/4 cup seasoned breadcrumbs
Instructions 1. Split peppers lengthwise and place on a baking sheet and bake in a preheated 400 degree oven for 8 - 10 minutes or until peppers soften. Remove from oven and allow to cool. Carefully scrape out seeds.
- In a bowl, combine remaining ingredients. Stuff into peppers.
- Peppers can be broiled or grilled until stuffing is warm.
Stuffed Racoon
INGREDIENTS:
1 raccoon
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing
PREPARATION:
Preheat oven to 350 degrees F.
Soak raccoon in cold salt water for 10 hours.
Rinse meat in cold water and refrigerate 2-4 hours.
Prepare stuffing according to package directions and mix with onions and chopped celery.
Stuff raccoon cavity with stuffing. Close cavity tightly.
Place stuffed raccoon in roasting pan; add water, bouillon cubes, bay leaves.
After 2 hours, turn meat. Reduce heat to 300 degrees F. Cook for 1 more hour. Test roast; if not done, reduce heat and cook until done.
Rattlesnake Lupinaci
INGREDIENTS:
rattlesnake, cut into 4" - 6" strips
1 tsp butter
fresh mushrooms, sliced
1 large onion, chopped
6 oz white wine (Syrah/Shiraz)
4 oz oyster sauce
PREPARATION:
In a saute pan, melt the butter. Add the sliced mushrooms and onions. Saute until tender.
Add the snake strips. When the meat is 3/4th cooked add the wine. (flame out wine)
After wine liquid is cooked in, add the oyster sauce.
Cook until sauce begins to simmer.
Serve with baked potatoes and/or greens. Goes great on a bed of bbq’d squash.
Duck Breast Scaloppine
Total Time: 20 minutes
Serves: 4
Ingredients
8-12 skinless duck breast fillets
1 cup all-purpose flour
1 tablespoon each salt, coarsely ground
black pepper, paprika, Italian seasoning
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup yellow onion, minced
2 tablespoons capers, drained and rinsed
1/3 cup chicken broth
1 tablespoon lemon juice
16 asparagus tips, blanched and cooled
1 cup mushrooms, thinly sliced
zest of 1 lemon (outside yellow part only)
2/3 cup tomato, seeded and diced
1/4 cup shaved Parmesan cheese
Cooking Instructions
- Place duck breast fillets inside a freezer-safe zip-lock bag. Using the flat side of a mallet or a heavy skillet, lightly pound the meat until it is about 1/4-inch thick. In a bowl, combine flour with salt, black pepper, paprika, and Italian seasoning. Lightly dredge duck through flour mixture, shaking off excess.
- Heat butter and oil in a large skillet over medium heat. Add duck a few pieces at a time, and lightly brown on both sides. Remove duck medallions when done and keep warm. Add garlic, onion, capers, chicken broth, and lemon juice to skillet. Then add asparagus and mushrooms, and cook for 2-3 minutes. Add lemon zest and tomato. If desired, whisk in additional chilled butter for a creamier sauce.
- Arrange duck on plates and spoon sauce over. Top with Parmesan cheese.
Hot Legs
Ingredients Duck legs take a lot of cooking time to render tender. Save up your duck legs in a separate bag and make this recipe when you have a bunch of folks coming over for a duck dinner.
6 – 8 servings
25 – 30 duck legs
2 tablespoons fresh ginger, minced
6 – 8 garlic cloves, minced
1/2 cup brown sugar
1 1/2 cups pineapple juice
3/4 cup rice vinegar
1 cup soy sauce
1 tablespoon sesame oil
3 tablespoons sesame seeds
pan spray
Instructions Coat a large baking dish evenly with pay spray. Add duck legs and place in a preheated 400 degree oven, covered with foil or lid, for 1 hour. Remove pan from oven and pour off any liquid in pan. Combine remaining ingredients and pour over legs, just enough to barely cover them. Reserve any extra liquid. Cover and place back in the oven for 1 1/2 hours, checking occasionally to make sure that the liquid does not cook out of the pan completely. Add additional liquid, if necessary. After 1 1/2 hours, check the legs every 20 minutes until the meat pulls off the bone with moderate pressure, but don’t wait until the meat falls off the bone. Allow to cool slightly before serving.
just a few of my easier favorites
